Transfer half of vegetable bread mixture to blender and process for 30 seconds. With blender running, slowly drizzle in ¼ cup oil and continue to blend until completely smooth, about 2 minutes. Strain soup through fine mesh strainer into large bowl, using back of ladle or rubber spatula to press soup through strainer. Repeat with remaining vegetable bread mixture and ¼ cup olive oil.

Stir vinegar, parsley, and half of diced vegetables into soup and season with salt and pepper to taste. Cover and refrigerate overnight or for at least 2 hours to chill completely and develop flavors. Serve, passing remaining diced vegetables and additional olive oil, sherry vinegar, and pepper separately. End.